📝 About This Recipe
A cornerstone of Afghan hospitality, Sabzi-e-Palak is a vibrant, nutrient-dense side dish that transforms simple spinach into a savory masterpiece. This recipe balances the earthy notes of fresh spinach with a generous amount of golden fried garlic, pungent scallions, and a hint of dried dill. Unlike creamed versions, this Afghan preparation focuses on a slow sauté that concentrates the natural sweetness of the greens, making it an essential companion to any traditional rice feast.
🥗 Ingredients
The Greens
- 2 pounds Fresh Spinach (thoroughly washed and stems removed; roughly chopped)
- 1 bunch Fresh Cilantro (finely chopped, including tender stems)
- 6-8 pieces Scallions (whites and greens, thinly sliced)
Aromatics and Oil
- 8-10 pieces Garlic Cloves (thinly sliced or roughly minced for texture)
- 1/3 cup Vegetable Oil (Afghan sabzi traditionally uses a generous amount of oil for flavor)
- 1 medium Yellow Onion (finely diced)
Spices and Seasoning
- 1 tablespoon Dried Dill (adds a signature Afghan herbal depth)
- 1/2 teaspoon Turmeric Powder (for a subtle earthy warmth and color)
- 1/2 teaspoon Red Chili Flakes (adjust to preferred heat level)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Lemon Juice (freshly squeezed to brighten the finish)
For Serving (Optional Borani Style)
- 1/2 cup Greek Yogurt (whisked with a pinch of salt and garlic)
👨🍳 Instructions
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1
Prepare the spinach by washing it multiple times in cold water to ensure all grit is removed. Drain well and chop into 1-inch ribbons.
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2
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until shimmering.
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3
Add the diced yellow onions to the oil. Sauté for 6-8 minutes until they become translucent and start to turn a light golden brown at the edges.
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4
Lower the heat to medium and add the sliced garlic. Cook for 2 minutes, stirring constantly, until the garlic is fragrant and pale gold. Do not let it burn.
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5
Stir in the turmeric, red chili flakes, and black pepper. Toast the spices in the oil for 30 seconds to release their oils.
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6
Add the sliced scallions and half of the chopped cilantro. Stir for 1 minute until wilted.
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7
Begin adding the chopped spinach in large handfuls. It will look like a lot, but it will wilt down significantly. Stir each batch until it collapses before adding the next.
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8
Once all spinach is in the pan, sprinkle over the salt and the dried dill. The dill is key to the authentic 'Sabzi' flavor profile.
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9
Reduce heat to medium-low. Cover the pan and let the spinach simmer in its own juices for 10-12 minutes. This softens the leaves and melds the flavors.
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10
Remove the lid. If there is excessive liquid in the pan, increase the heat to medium-high and sauté for 3-5 minutes, stirring frequently, until most of the moisture has evaporated and the oil begins to separate from the greens.
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11
Stir in the remaining fresh cilantro and the lemon juice. Taste and adjust salt if necessary.
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12
Transfer to a serving platter. If desired, garnish with a swirl of garlic-yogurt or serve the yogurt on the side.
💡 Chef's Tips
Always use fresh spinach rather than frozen for the best texture and flavor profile. Don't be shy with the oil; it carries the flavor of the garlic and spices throughout the dense greens. If you prefer a 'Borani' style, let the spinach cool slightly before topping with cold garlic-yogurt to prevent curdling. Watch the garlic closely; it should be sweet and golden, as burnt garlic will make the entire dish bitter. For an extra layer of authenticity, you can add a handful of chopped leeks along with the scallions.
🍽️ Serving Suggestions
Serve alongside Afghan Challow (white basmati rice) for a classic pairing. Pairs beautifully with Lamb Kofta or Grilled Chicken Kabobs. Use as a filling for Bolani (Afghan flatbread) if you have leftovers. Serve with a side of Salata (Afghan tomato and cucumber salad) for a refreshing crunch. Enjoy with a glass of Dogh (savory yogurt drink with mint).